Chocolate Chips (measure with the soul + more for topping)
Sliced bananas for topping
Preheat the oven to 375 degrees and grease an 8x8 square baking pan with coconut oil. In a medium bowl, whisk together the eggs, mashed banana, cashew butter, melted & cooled coconut oil, maple syrup, coconut sugar, and vanilla extract. Stir in the rolled oats, baking powder, and cinnamon. Fold in the chocolate chips (we measure this with the soul). Transfer the oat mixture to the prepared pan, and add extra chocolate chips on top (obviously), sliced bananas, and a dusting of cinnamon. Bake for 20-25 minutes until the edges start to turn a deep, golden brown! Let cool for 10 minutes before slicing and serving!
I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.
Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.
HAPPY DAY BRANDS
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